Roast Pork, Omerto and Wild Mushrooms

Name: Roast Pork, Omerto and Wild Mushrooms
Ingredients: 1 kg (2.2 lb) roast of pork; (2 cups) Omerto Moelleux; 400 (14 oz) dehydrated wild mushrooms; 125 ml (1/2 cup) 35/100 cream; 30 ml (2 tbsp) butter; 3 French shallots, chopped finely; Parsley, chopped finely, for garnishing; 30 ml (2 tbsp) apple jelly

AuthorSylvie Cousineau

Rating0.0

Pascal Miche - www.omerto.com

Yields1 Serving

1 kg (2.2 lb) roast of pork

(2 cups) Omerto Moelleux

400 (14 oz) dehydrated wild mushrooms

125 ml (1/2 cup) 35/100 cream

30 ml (2 tbsp) butter

3 French shallots, chopped finely

Parsley, chopped finely, for garnishing

30 ml (2 tbsp) apple jelly

Serves 4 - 12 hours ahead

Rehydrate mushrooms for 12 hours in half the Omerto Moelleux; refrigerate in a covered dish to retain aromas.

Marinate roast of pork in remaining Omerto Moelleux.

Preparation

Preheat oven to 180°C (350°F)

Place roast in roasting pan with a dab of butter underneath; season with salt and pepper.

Roast 1hr15 minutes.

In saucepan, melt shallot in butter; add rehydrated mushrooms and cook until tender.

Add liquid from marinade (Omerto Moelleux) to mushrooms and simmer 15 minutes until reduced.

Add apple jelly and 35/100 cream, stirring, until thick.

Add finely chopped parsley just before serving.

Serve with scalloped potatoes or gratin dauphinois.

CategoryMeat

Ingredients